戴尔有孢圆酵母与酿酒酵母细胞间接触对'赤霞珠'葡萄酒风味品质的影响

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国家科技期刊平台
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中文摘要：[目的]利用酿酒酵母(Saccharomyces cerevisiae)和非酿酒酵母(Non-Saccharomyces yeasts，NS)混菌发酵可以改善葡萄酒的香气复杂性和浓郁度。深入分析混合发酵剂中酵母细胞之间的接触作用对酒精发酵及代谢产物的调节效应，更好地控制混菌发酵进程。[方法]以预处理的'赤霞珠'葡萄汁为试材，分别接种戴尔有孢圆酵母(Torulaspora delbrueckii)及S。cerevisiae进行纯种发酵、混菌发酵和双室发酵，分析其发酵动力学及挥发性香气化合物差异;并探究不同接种时间模式下混菌和双室发酵对'赤霞珠'葡萄酒酿造学参数和风味品质的影响。[结果]T。delbrueckii菌株纯种发酵组的最终还原糖含量为89。00g·L-1，不能独立完成酒精发酵;S。cerevisiae在纯种发酵、混菌发酵和双室发酵组中均保持较高的生长活力，能顺利完成酒精发酵;但混菌发酵过程中的酵母细胞间接触显著降低了 T。delbrueckii菌株的生存能力。与S。cerevisiae纯种发酵相比，混菌发酵组和双室处理组的乙醇含量均有所降低，pH显著下降，总酸显著增加(P＜0。05);各处理酒样中检测到挥发酸含量均在0。2-0。7 g·L-1。与S。cerevisiae纯种发酵和双室发酵组相比，混菌发酵组的挥发酸及花色苷含量显著降低。气相色谱-质谱联用技术检测结果显示，T。delbrueckii菌株纯种发酵组香气物质含量最低;相比S。cerevisiae纯种发酵组，混菌发酵和双室发酵组的酯类物质含量均显著增加，高级醇和C6化合物含量明显降低。混菌发酵组中乙酸异戊酯、乙酸己酯、己酸乙酯和辛酸乙酯等酯类化合物含量较双室发酵组显著增加，高级醇和苯衍生物含量明显降低。此外，在混菌发酵过程中，S。cerevisiae的接种时间对乙酸异戊酯和乙酸己酯的生成也有显著影响。感官分析结果表明，与S。cerevisiae纯种发酵相比，同时接种(0 h)混菌发酵处理组显著降低葡萄酒中的生青味，酒样呈现较为浓郁的果香和花香味。[结论]在葡萄酒的混菌酒精发酵过程中，酵母细胞间接触不仅降低T。delbrueckii的生存能力，也显著影响'赤霞珠'葡萄酒的香气特征和感官品质。

外文标题：Effects of Cell-to-Cell Contact Between Torulaspora delbrueckii and Saccharomyces cerevisiae on the Flavor and Quality of Cabernet Sauvignon Wine

外文摘要：[Objective]The mixed fermentation of Saccharomyces cerevisiae and Non-Saccharomyces yeast could improve the complexity and richness of wine aroma.In order to accurately control the mixed fermentation,it is necessary to deeply elucidate the regulatory effects of the contact between yeast cells in the co-culture on alcohol fermentation and metabolites.[Method]Torulaspora delbrueckii(T.delbrueckii)and S.cerevisiae was inoculated in the sterilized Cabernet Sauvignon grape juice to conduct pure fermentation,mixed fermentation,and double-compartment fermentation,respectively,and the differences in fermentation kinetics and volatile aroma compounds were analyzed.In addition,the effects of mixed fermentation and double-compartment fermentation on the vinification parameters and flavor quality of Cabernet Sauvignon wine under different inoculation time modes were investigated.[Result]T.delbrueckii strain was unable to complete the alcoholic fermentation independently,resulting in a final reducing sugar content of 89.00 g·L-1 in its fermented wine.S.cerevisiae maintained high growth activity in pure fermentation,mixed fermentation as well as double-compartment fermentation,and successfully completed alcohol fermentation.Cell-to-cell contact during mixed fermentation significantly reduced the viability of T.delbrueckii.Compared with the pure fermentation of S.cerevisiae,the mixed and the double-compartment fermentation were characterized by high content of the total acid and low level of ethanol and pH value.The content of volatile acid detected in each treated wine sample was between 0.2-0.7 g-L-1.The content of volatile acid and anthocyanin in the mixed fermentation group was significantly lower than those in S.cerevisiae pure fermentation and double-compartment fermentation.The results of GC-MS showed that the content of aroma compounds in T.delbrueckii strain pure fermentation group was the lowest among all wine samples.Compared with the S.cerevisiae pure fermentation,the content of esters in the mixed fermentation and the double-compartment fermentation significantly increased,while the content of higher alcohols and C6 compounds significantly decreased.The content of ester compounds,such as isoamyl acetate,hexyl acetate,ethyl caproate and ethyl caprylate in the mixed fermentation group,showed a significant increase trend compared with those in the double-compartment fermentation group.Meanwhile,there was a significant decrease in the levels of higher alcohols and benzene derivatives.In addition,the inoculation time of S.cerevisiae also had a significant effect on the formation of isoamyl acetate and hexyl acetate during mixed fermentation.The results of sensory analysis showed that the simultaneous inoculation(0 h)strategy could significantly reduce the green flavor and enhance the fruity and floral aroma of wine samples compared with S.cerevisiae pure fermentation.[Conclusion]During the mixed alcoholic fermentation,the yeast cell-to-cell contact not only limited the growth of T.delbrueckii,but also significantly affected the aroma characteristics and sensory quality of Cabernet Sauvignon wine.

外文关键词：

wineAlcoholic fermentationNon-Saccharomyces yeastsSaccharomyces cerevisiaecell-to-cell contactvolatile compoundsflavor quality

作者：

周得刚、徐彬艳、王青霞、祝霞、杨学山

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作者单位：

甘肃农业大学食品科学与工程学院,兰州 730070

关键词：

葡萄酒酒精发酵非酿酒酵母酿酒酵母细胞间接触挥发性化合物风味品质

基金：

国家自然科学基金地区基金国家自然科学基金地区基金甘肃省葡萄酒产业发展基金甘肃省葡萄酒产业发展基金甘肃省葡萄酒产业发展基金甘肃农业大学校列科研项目

项目编号：

322606373206058120180820-0820180820-07GCJ-2019-125-1GSAU-ZL-2018-8

出版年：

2024

DOI：

10.3864/j.issn.0578-1752.2024.16.013

中国农业科学

中国农业科学院

中国农业科学

CSTPCD北大核心

影响因子：1.899

ISSN：0578-1752

年,卷(期)：2024.57(16)